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Cauliflower Cheeseburger Soup

Servings 8 bowls


  • 2 bell pepper finely diced
  • 2 carrots finely diced
  • 1/2 pound ground beef
  • salt and pepper to taste
  • 1 large onion finely diced
  • 2 tablespoons butter
  • 1 large head of cauliflower chopped
  • 3 cups vegetable broth
  • 2 teaspoon worcestershire sauce
  • 2 teaspoon garlic powder
  • 1 1/2 tablespoon Italian Seasoning
  • 1 tablespoon Tomato paste
  • 1 tablespoon mustard
  • 1 tablespoon dill pickle relish
  • 1 cup heavy cream
  • 2-3 cups shredded cheddar cheese
  • 4 oz cream cheese
  • 1 tsp cornstarch


  • In a large pot, brown the ground beef on medium high breaking it up as you go, add salt and pepper to taste. I like it on the saltier side.
  • Cook until no longer pink and remove from pot. Depending on the fat content of your beef drain some of the excess fat away leaving about a half tablespoon ish (if using beef crumbles add a little oil)
  • Add in the butter, once melted, add in the onions. Saute until translucent add in the carrots and bell pepper and saute for 2-3 minutes.
  • Add in the tomato paste, stir and incorporate. Add in the cauliflower. Cook for 1 minute, just to give a tiny bit of color.
  • Deglaze pot by adding in the vegetable broth. Then add in the Worcestershire, garlic powder, italian seasoning, mustard, and pickle relish. Mix everything til well combined.
  • Bring up to a boil, then cover, reduce to a medium simmer and cook for 15-20 minutes until cauliflower is tender.
  • Add back in the beef, stir in the cream cheese until it all melted.
  • Once the cream cheese has melted into the soup add in the heavy cream and shredded cheddar.
  • If you would like the soup to be thicker add in a bit of cornstarch at this point by creating a slurry with 1 tsp of cornstarch and 1 tsp cold water than stirring it to the soup. Let stand for a few minutes before serving.